Hi, Jessica! I’m glad you liked it! As for the caramel, it seems that different stovetops and candy thermometers make it different for each person. lol Usually, I keep cooking until the caramel gets thick like glue…sometimes it can take up to a 1/2 hour. I hope that helps!!

This is the most fabulous cake I have ever had! Paleo or not. And really easy! I made my own birthday cake – I’m new to paleo. Brought it to a gathering and everyone (quite literally) is asking for the recipe. (Even the person who HATES coconut.) I don’t advertise my “paleo status” – boy, won’t they be surprised! 🙂 My thermometer was broken, apparently, and I didn’t want to under-cook the caramel, so of course I over did it. It turned out that we had toffee bits instead of caramel. Still fabulous! I’m making it again for a soiree tonight per special request. If you love chocolate, you won’t be disappointed.

This looks great! I’m going to make it for some Paleo friends at a dinner party Saturday, but I was wondering–if I make it in advance, will I have caramel running all over the place (like in the pic?) or will it hold together like a cake would? I just don’t want to take off the top of my cake holder and have a sea of caramel running out! Thanks for any help/advice you can offer!

I am so thrilled to find your site and blog via Pinterest! It is so refreshing to find a Christian perspective in the midst of all the “evolutionary” paleo information that I have been driven to, as I have health issues similar to your husband’s. Thank you so very much for being publicly transparent about your wonderful lifestyle and walk with the Lord. I will be sharing your site with my friends!

Okay, regarding this caramel chocolate cake recipe, do you know whether or not it will turn out if I substitute half (or more) of the maple syrup with honey? I am sensitive to too much maple syrup. I look forward to making this soon!

Agreed! So nice to have a Christian perspective based on nutrition and health…. with Awesome recipes! I made this and no one even knew it was paleo! Also, as a side note, I’m egg free as well, and used applesauce (along with a little tapioca starch) to replace the eggs.

Ok, I have tried many grain free chocolate cakes in my days of eating paleo and this one certainly tops them all! I am VERY impressed. This was perfectly moist and fudgy, yet still held together and had great crumb. So, my question is – have you baked this into cupcakes? And, if so, should I just adjust the baking time to the normal cupcake time of 20-25 min? I’m assuming it should all be the same? I just don’t want them to turn out dry or crumbly if baked in smaller portions. I should scour your site for a cupcake recipe, I suppose. 🙂

Hi, Jenny! I’m so glad you liked the cake! It’s definitely one of our favorites, too! You could definitely make these into cupcakes, and I would just cook them for about 20 minutes, then check to see if they are ready. Hope you like them as cupcakes!

So this looks glorious and I’m definitely making it for my birthday next weekend. I was just wondering – could I use coconut oil for the caramel instead of grass-fed butter? I’ve been off dairy for over a couple of years now and am wary of going back, high quality or not. If not, I’m trying this recipe anyways (with the butter)! It seriously looks so good that I’m willing to make that sacrifice lol. I will definitely report back after making it. 🙂

Hi, Hanna! I haven’t tried making the caramel with coconut oil. I would think it would be oily, BUT if you are willing to experiment, maybe you could try making just the caramel one time with coconut oil? Sorry I’m not more help!!

Hey Shanti! Don’t worry about it! I actually remembered a dairy-free caramel recipe I made from holistically engineered’s blog so I used that and ooooomg was this cake amazing. Like, to die for. Thank you so much for making such a magnificent recipe. (If you want to see how mine turned out, it’s on my blog and IG)

Hi! This cake looks and sounds sooo delicious! I’m going to make it for my coworkers this coming week 🙂 Two question though. First, would it still come out okay if the measurements were split in half, making only one cake and layering the cake, ganache and caramel twice instead of 4x? Second, would it be okay to use another gluten-free flour besides almond? I have Bob’s Red Mill 1:1 gluten free blend. It has about 4 different flours, including rice flour. If so, do I need to change the measurement? Thank you!

Hi, Lauren! You can definitely cut the recipe in half! As for the GF blend, I love Bob’s Red Mill 1:1! I haven’t made this cake with that blend, though. The almond flour gives them added moisture and a delicious texture, but the GF blend may be ok. Please let me know if you try it, and how it turns out!

This is the most amazing cake I’ve tried since becoming dairy/grain free; 10 years ago! No lie. I can’t wait to delve into your site and see more recipes. The best part was the simpleness of the ingredients! No part this, part that, add xantham or whatnot. Thank you, thank you, thank you! You made a very happy birthday girl today ?

[…] I combined recipes to make her a grain free chocolate peanut butter cake. The cake is from lifemadefull.com and the peanut butter and chocolate layers where recipes I found a long time ago. I put peanut […]